character. culture. cuisine.

Pecan Pie

One of the easiest quintessential southern desserts is pecan pie. This recipe is so simple, you could make it every night. But don’t. But you could. But don’t. It’s easily customizable for folks who like their pie just a little sweet or for those who like a little pie with their sugar. However you like it, you’ll be licking your fingers and asking for more.

A few of the things you’ll need.

What I used:

1 regular pie crust or 8 mini pie crusts

3 eggs, beaten

1/2 cup white, light brown or dark brown sugar

(Note: omit sugar if you like a not-so-sweet pie or add an additional 1/2 cup sugar if you like a sweeter pie.)

3/4 cup dark Karo syrup

4 TBSP butter, melted

2 TBSP vanilla extract

1/2 tsp salt

1 cup pecan pieces

What I did:

Preheat oven to 325 degrees.

Prepare pie crust per homemade or store-bought instructions. I used eight store-bought mini crusts that came in a package. I let them come to room temperature and pierced them with fork holes along the bottoms and sides. Brush with an egg wash if desired. Set aside.

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My Project

SoulCreole: The Cookbook

This project seeks to preserve and perhaps resurrect a dying facet of modern life: our deep connection to the foods that are a vital part of our identity, our history, our experiences and our cultural future.